Southwest Chicken Wraps ~ oh so yummy!

Okay, yes, I admit.  I am definitely on a wrap kick.....they are easy & delish.  I found another recipe I wanted to try so I did.  I am so glad I did.....

The recipe I found was from Mel's Kitchen Cafe.  Here is the recipe:

Crispy Southwest Chicken Wraps from Mel's Kitchen Cafe

Of course, I always alter to my pantry. 

Here is my altered version:

Southwest Chicken Wraps
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup chicken chopped from a rotisserie chicken
1 can black beans, rinsed and drained
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese - I used the taco seasoned cheese & sharp
1/4 cup sour cream
1/4 cup salsa
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray.
Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes.  I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream.  Enjoy!!

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. 

Add chicken and mix good. 

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. 

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. 

Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray.

Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes.

 I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream. 

To show you all the goodness inside...I had to cut up for the kiddos!

One pot Taco Soup ~ one of my favorites!!!

I usually take recipes and alter them to what I have on-hand or to our household preferences.  This soup started with a Paula Deen recipe and I have slowly changed it into this easy and frequently used recipe.  You throw everything is together, heat up & serve!! 

Ingredients

• 1 rotisserie chicken
• 2 (15 1/2-ounce) cans black beans (drained)
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

 Remove the chicken and chop it up.  You through everything in together and heat on the stove on low for about 30 minutes.  It is so easy!!!  You can also substitute the chicken for 1 lb ground beef.  To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and any other garnishments you choose.

Deep Dish Pizza

 I was inspired to try the Deep Dish Pizza  post on The Southern Plate.  If you have not gone to her website, I highly recommend you to check it out!  There are tons of great recipes and great pictures to go along with it.  I had to alter the recipe to go along with what I had on hand and I am doing weight watchers.  It still turned out pretty good and it was really easy!  My family seemed to enjoy it also, so that is a plus!  :)
Here is the original recipe:

The Southern Plate's Deep Dish Pizza Recipe

Altered Recipe:

• 1lb lean ground beef
• 1 med onion, chopped
• 1 C flour
• 1 bell pepper, chopped (I omit due to picky family)
• 15 ounce jar pizza sauce
• 1/2 C Parmesan (Parmesan is not as easy to spell as one might think…)
• 8 ounce weight watchers mixed cheese
• 1/2 tsp salt
• dash black pepper
• 1 cup skim milk
• 1/2 cup egg beaters
• 1 T oil
• 1/2 tsp garlic salt*
• 1/4 cup fresh oregano*
• **I leave out garlic salt and oregano and just put in two tablespoons dry Italian Seasoning

Preheat oven to 350. Brown hamburger, onion, and bell pepper (if you use). Drain well. Add garlic salt and oregano (or Italian Seasoning). Add pizza sauce. Stir well. Grease a 9×13 inch pan with cooking spray. Sprinkle mozzarella over bottom of it. Spread meat mixture over the cheese.  In mixing bowl, add eggs, milk, flour, oil, and salt. Pour over meat in pan. Sprinkle Parmesan cheese over batter. Bake 30 minutes.

Sprinkle mozzarella over bottom of it. Spread meat mixture over the cheese.

Mix up the flour mixture.

Pour the flour mixture over the cheese & meat in the pan. 

Sprinkle with Parmesan cheese.

Bake @ 350 degrees for 30 minutes.

Okay, so let's be honest.  I am sure my Deep Dish Pizza was not near as yummy as Christy's at The Southern Plate but it fit my diet and it actually wasn't too bad with the altered version.  I may have to have a cheat night to try the REAL deal sometime soon!   Enjoy!

Save some TIME in the Kitchen!

One of my dear friends taught me a tip to help out with time put in dinners on those busy weeknights.  What she would do is when she gets home from the grocery store, she would go ahead and brown her hamburger meat.  She would then divide the meat into freezer bags and keep in the freezer for later use in meals.  I started doing it and it makes a world of difference.  It saves so much time/hassle.  It cuts down the time in preparing meals down and it makes the clean up easier, too.  It's a WIN/WIN!  All you have to do is use the meat within 2 - 3 months.  http://www.fsis.usda.gov/factsheets/Ground_Beef_and_Food_Safety/index.asp  I use the meat for spaghetti/tacos/sloppy joes/etc.  I have attached a chart that will help you in knowing how long food is good when frozen.  You can do the same thing with cooking chicken.  Hope this helps!!

Freezer Storage Chart (0 °F)Note: Freezer storage is for quality only. Frozen foods remain safe indefinitely.

Item	Months
Bacon and Sausage	1 to 2
Casseroles	2 to 3
Egg whites or egg substitutes	12
Frozen Dinners and Entrees	3 to 4
Gravy, meat or poultry	2 to 3
Ham, Hotdogs and Lunchmeats	1 to 2
Meat, uncooked roasts	4 to 12
Meat, uncooked steaks or chops	4 to 12
Meat, uncooked ground	3 to 4
Meat, cooked	2 to 3
Poultry, uncooked whole	12
Poultry, uncooked parts	9
Poultry, uncooked giblets	3 to 4
Poultry, cooked	4
Soups and Stews	2 to 3
Wild game, uncooked	8 to 12

Click here for more Safety Tips on Food Storage

Blueberry Cheesecake Pancakes ~ Breakfast ~ My son loves pancakes or maybe it's just the syrup?

Want something new & easy for breakfast that will rock your face off???  This is so easy and I keep it on hand at ALL times.  My kiddos absolutely love to eat these!!  You just buy the Blueberry Cheesecake muffin mix.....on the back, there is a recipe for pancakes.  These pancakes are delish and you don't even need syrup!  Of course, my son would never EVER  eat pancakes with NO syrup. I have even caught him in the refrigerator drinking it...so he still uses it but I go without.  TRY IT! 
Blueberry Cheesecake Muffin Mix

Week Night Dinners/Chicken Pot Pie

Like I said, I love to bake but I can't feed my family cupcakes and cookies for dinner...although I would be completely happy with this. :) A very easy weeknight meal is my Grandma's recipe for Chicken Pot Pie. It has been altered but still has the same yummy taste of hers. You can make 2 separate pies or one big Pyrex full. I usually make 2 round dishes and freeze one for later. This is also one of those meals I usually make for people when they are sick/etc.





Chicken Pot Pie

1 Rotisserie Chicken
1 Can Veg-all (15 oz)
1 Can Cream of Chicken Soup (10 3/4 oz)
1 Can Cream of Celery Soup (10 3/4 oz)
1/2 cup chicken broth
2 tbsp Minced onions
Salt & Pepper to taste
Roll out Pie Crust

Preheat oven to 350 degrees. You take the chicken off the Rotisserie and chop into pieces. Heat all the ingredients on the stove except the pie crust. You bring all ingredients to a boil. You can add more chicken broth to get to the consistency you like. Pour mixture into either a large Pyrex dish or 2 round dishes. Bake at 350 degrees for 25 minutes or until golden brown. Everything is already cooked so you can broil for approximately 1 minute to brown the crust. Quick and EASY!

Throw everything in and heat to a boil. 

Spread in a pyrex or 2 pie pans. 

I was out of the roll out pie crust (which I prefer over this) so I used biscuits and pulled them in half so it would cook throughout. 

End result.  I do like the pie crust better than the biscuits but I had to use what I had on hand!  The kiddos didn't seem to mind...they ate it all up!